Wash and Prepare Broccoli: Rinse 4 cups of fresh broccoli florets thoroughly under cold running water. Remove any leaves and cut the florets into bite-sized pieces., Chop Additional Ingredients: Shred 1 cup of carrots with a grater or a food processor. Finely chop 1/2 cup of red onion (be cautious with the size, as a little can go a long way in flavor)., Mix the Dry Ingredients: In a large bowl, combine chopped broccoli, shredded carrots, onions, raisins (or cranberries), sunflower seeds, and crumbled bacon. Stir gently to mix., Prepare the Dressing: In a separate bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 2 tablespoons of sugar. Whisk until smooth and creamy, while adjusting seasoning with salt and pepper based on personal preference., Combine Everything: Pour the dressing over the broccoli mixture and gently toss to coat all ingredients evenly., Chill the Salad: For the best flavor, cover the bowl with plastic wrap or a lid, and allow it to chill in the refrigerator for at least 30 minutes. This helps the flavors meld beautifully.